Pork and Apple Sausage en Croute
The European Ryder Cup team will be dining on Pork and Apple Sausage en Croute and Rocket Salad, above, that Medinah Country Club Executive Chef Bryan Panico created for the tournament.
Mark Black | Staff Photographer
1 Granny Smith apple
1 teaspoon olive oil
1¼ pounds ground pork
½ tablespoon salt
1 tablespoon chopped sage
½ teaspoon minced garlic
½ teaspoon ground black pepper
1 tablespoon chopped parsley
1 teaspoon minced shallots
¼ cup ice water
1 sheet puff pastry
1 egg, beaten
Heat oven to 350 degrees. Grease a baking sheet.
For the sausage: Peel and core the apple and cut apple into ¼-inch dice.
In hot saute pan, add olive oil and diced apples. Saute about 2 minutes. Set aside to cool.
In the bowl of a stand mixer fitted with the paddle attachment, combine the apple mixture with the pork, sage, garlic, salt, pepper, parsley and shallots. Mix on medium speed for 30 seconds. Slowly add ice water until the mixture becomes sticky. Remove and refrigerate until ready to assemble.
To assemble and cook: On a floured surface, gently roll out puff pastry.
Remove pork mixture from bowl and place it on puff pastry in a log-like formation 2 inches away from each side. Roll puff pastry around the pork and neatly seal the edges. Brush the pastry all over with the beaten egg and place on prepared pan. Bake 25 minutes.
Cool slightly and slice. Serve with Rocket Salad.
Serves four to six.
Chef Bryan Panico, Medinah Country Club, Medinah
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